Salsa Verde Chicken (Slow Cooker or Instant Pot)
It doesn’t get much easier than this. If you use jarred salsa verde for this recipe, I recommend Herdez or Trader Joe’s brand.
Servings: 6 tacos
Ingredients
- 1 1/2 pounds boneless skinless chicken either breasts or thighs or a combination of both
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup salsa verde such as Herdez or Trader Joe's, homemade tomatillo salsa
Instructions
Slow Cooker Method:
- Pat chicken dry with paper towels and season with garlic powder, cumin and salt and place in the bottom of the slow cooker. Pour in the salsa verde and stir to combine. Cook on high for 2 hours or low for 3-4 hours.
- Shred the chicken with two forks. Keep warm (in the slow cooker covered with a lid) until ready to serve in taco shells, tortillas or in a salad bowl.
Instant Pot Method:
- Season chicken with garlic powder, cumin and salt and place in the bottom of the Instant Pot. Cover with salsa verde and stir to combine. Close the lid and cook on the poultry setting for 10 minutes. Make sure the vent on the lid is set to the sealing position. When it's finished cooking, use the quick release or let the steam release naturally. Shred the chicken with two forks and serve.